Gluten Free Roast Leg of Lamb with Garlic and Rosemary
Few centerpiece roasts feel as naturally suited to a wheat-free table as a bone-in leg of lamb, and this one delivers on every level — deeply savory, fragrant with rosemary and garlic, and genuinely impressive for a crowd of six. The rub is built from chopped rosemary needles, lemon zest, dried oregano, olive oil, salt, and pepper, all pressed directly into slits cut across the meat so the flavor works its way into every slice. There are no flour-based binders, no thickened gravies, and no hidden starch to worry about — just clean, whole ingredients doing exactly what they're supposed to do. The pan jus comes together from the natural drippings, a splash of low-sodium broth, and a squeeze of fresh lemon, scraped up and simmered until fragrant and bright. Starting the roast at high heat builds a beautifully browned crust before the oven drops to a gentler temperature for the long, slow finish — a technique that keeps the meat juicy all the way through. A proper rest of 20 to 30 minutes after roasting is what separates a good lamb from a great one, giving the juices time to redistribute before carving. Whether this is your Easter centerpiece or a Sunday dinner worth remembering, it's the kind of recipe that earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 bone-in leg of lamb (6–7 lb), trimmed of excess fat
- 6 cloves garlic, peeled and cut into thin slivers
- 6 sprigs fresh rosemary, needles stripped and roughly chopped, plus 4 whole sprigs for the pan
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tsp dried oregano
- 1 lemon, zested and halved
For the pan jus
- 1 cup low-sodium chicken broth or lamb broth
- 1 tbsp fresh lemon juice (from the halved lemon above)
Instructions
- 1
Remove the lamb from the refrigerator 30 minutes before roasting to take the chill off. Heat the oven to 425°F (220°C).
- 2
In a small bowl, combine the chopped rosemary needles, lemon zest, dried oregano, kosher salt, black pepper, and 2 tablespoons of the olive oil to form a paste.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!